不同澄清剂对龙眼酒的澄清效果对比研究  

Comparison and study of effects of different clarifiers on clarification of longan wine

作　　者：赵翾[1] 白卫东[1] 张爱华[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《饮料工业》2013年第3期10-12,共3页Beverage Industry

基　　金：广东省教育部产学研结合项目(项目编号:2011B090400065)

摘　　要：研究了蛋清、壳聚糖、皂土、硅藻土和琼脂5种澄清剂对龙眼酒透光率的影响。结果表明,5种澄清剂的澄清效果优劣顺序依次为:壳聚糖>琼脂>蛋清>硅藻土>皂土。每10ml龙眼酒添加0.4ml壳聚糖时,酒液的透光率为95.3%,比不加澄清剂的原酒样品提高26.90%,龙眼酒的澄清效果最好,颜色呈金黄色,果香浓郁,龙眼酒风味保留完整。A study was conducted on the effects of 5 clarifiers （egg white, chitosan, bentonite, diatomite and agar） on the light transmittance of longan wine. The results showed that the effects of these clarifiers ranked in order of strength as chitosan, agar, egg white, diatomite and bentonite. When 0.4ml chitosan was added to 10ml longan wine, the longan wine was best clarified and had a light transmittance of 95.3%, 26.90% higher than the control with no clarifiers added. Featured by golden yellow color and full fruit aroma, the longan wine thus obtained maintained the complete flavor of longan wine.

关 键 词：龙眼酒 澄清剂 蛋清 壳聚糖 硅藻土 皂土 琼脂 

分 类 号：TS262.7[轻工技术与工程—发酵工程]